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Zucchini Carpaccio with Avocado


1 tablespoon freshly squeezed lemon juice
1/2 teaspoon fine sea salt, plus additional as needed
1/4 cup best-quality pistachio oil, almond oil or extra virgin olive oil
4 small zucchini (about 4 ounces each), trimmed
1 ripe avocado, peeled and very thinly sliced
1/4 cup salted pistachio nuts
4 sprigs fresh lemon thyme, preferably with flowers



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